Bacon and Asparagus Frittata

Bacon and Asparagus Frittata


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Another great brunch dish with crunchy asparagus and creamy cheese.

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Serving Size / Yield

8 servings


  • 12 oz. bacon
  • 2 C. sliced fresh asparagus (cut in 1/2-inch pieces)
  • 1 C. chopped onion
  • 2 garlic cloves, minced
  • 10 eggs, beaten
  • 1/4 C. minced parsley
  • 1/2 tsp. seasoned salt
  • 1/4 tsp. black pepper
  • 1 large tomato, thinly sliced
  • 1 C. (4 oz.) shredded cheddar cheese

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Cook bacon until crisp. Drain, reserving 1 Tbs. drippings. In a 9-in. or 10-inch oven proof skillet, heat reserved drippings on medium-high heat. Add asparagus, onion and garlic; sauté until onion is tender. Crumble bacon and set aside about a third for topping. In a large bowl, combine remaining bacon, eggs, parsley, salt and pepper. Pour egg mixture into skillet; stir. Top with tomato slices, cheese and remaining bacon. Cover and cook over medium-low heat for

10-15 minutes or until eggs are nearly set. Preheat broiler; place skillet 6 in. from heat for 2 minutes or until lightly browned. Serve immediately.

Yield: 6 servings

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